4 eggs
2 c. sugar
2 sticks butter, melted
2 t. vanilla
1 1/2 c. SR flour
1/3 c. cocoa
1 c. coconut, flaked, optional
1/2 c. pecans, chopped, optional
For the Frosting:
7 oz. marshmallow fluff
1 stick butter, melted
1/3 c. cocoa
2 t. vanilla
6-8 T. milk
4 c. powdered sugar, divided*
Preheat oven to 350. Spray 9x13 dish. Beat eggs with mixer until thick. Add sugar and vanilla. Beat to combine. Whisk together butter, flour, cocoa, coconut and pecans. Add to egg mixture and stir until well incorporated. Pour into pan and bake 25-28 minutes. While baking, make the frosting. Stir together butter and cocoa. Add vanilla and 2 c. powdered sugar. Beat well and gradually add in half the milk. Add in remaining powdered sugar. Beat until smooth, adding more milk if needed to reach spreading consistency. When cake is done, immediately remove from oven and spread marshmallow fluff on top. Spread frosting over marshmallow cream and use knife to swirl them together. Enjoy!
*4 c . powdered sugar makes this a very rich cake. I will cut it in half the next time I make it.
1st picture is just after frosting; 2nd picture is ready to eat.
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